Use of herbs in WINE

by Ara T

Best Herbs For Wine



Herbs such as thyme, rosemary and sage reflect the subtle notes in the wine.

Rosemary is considered one of the most wine friendly of all herbs due to its earthy, almost woodsy flavor.

Many chefs also swear that hard herbs like rosemary also pair better with red wines while soft herbs (like chive and dill) work better with white.

Add freshly chopped rosemary to dishes at the last moment to elevate cabernet's classic dried herb notes. Dried rosemary can also be substituted, though its scent and flavor will be mo powerful than fresh in the pairing.

More herbs you can try:

  • Sage - adds a subtle earthy and slightly bitter flavor to wine
  • Thyme - can add a slightly sweet and floral aroma to wine
  • Rosemary - adds a woody and slightly bitter flavor to wine
  • Lavender - can add a sweet and floral aroma to wine
  • Chamomile - can add a subtle apple-like flavor and floral aroma to wine
  • Mint - adds a refreshing and slightly sweet flavor to wine
  • Lemon balm - adds a citrusy and slightly sweet flavor to wine

      How to mix Wine with herbs

       

      • Place herbs in a clean glass bottle or jar and pour in the wine and close lid tight.
      • Let sit for 5 to 14 days in a cool dark place.
      • The wine can last for up to two weeks once infused.
      • The wine takes on the flavors and characteristics of the herbs very quickly.
      Back to News